2.5 cups – Vermicelli pasta (I used Bambino)
3.25 cups – Water
2 medium sized Onions (Chopped fine)
2 small Tomatoes (Chopped rough)
1 medium sized Potato (Diced small)
Oil – 2 tbsp.
Mustard Seeds (Rai) – 1 tsp.
Bengal gram dal (Chana dal) – 1 tsp.
Cashew nuts (Kaju) – Chopped – 10 nos.
1 Green chilli – chopped fine
1″ Ginger – chopped fine
A spring of curry leaves – Torn
1/4 cup of coriander leaves – chopped rough
Roast the pasta in a wok in low heat till brown or use an oven which ensures even browning. I place the pasta on a baking tray and roast in a pre-heated oven at 140 deg. Cel. for 7-10 minutes, stirring twice in between to ensure even browning.